{"id":15385,"date":"2018-01-18T07:28:22","date_gmt":"2018-01-18T07:28:22","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15385"},"modified":"2018-01-18T07:28:22","modified_gmt":"2018-01-18T07:28:22","slug":"monkfish-on-a-bed-of-potatoes-and-olives-with-13-bay-leaves","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15385","title":{"rendered":"monkfish on a bed of potatoes and olives with 13 bay leaves"},"content":{"rendered":"

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In spite of its somewhat grand appearance in the picture above, it’s one of the most perfect minimal<\/em> meals I know, and\u00a0it’s been\u00a0very popular with Barry and me<\/a>\u00a0for years. This time it was even more spectacular, for a reason probably related to\u00a0a decision to include some habanada pepper in the mix.<\/p>\n

Monkfish is the ideal choice, but almost any firm white-fleshed fish would work.<\/p>\n

Also, I don’t think I had ever before included the particular potato cultivar,\u00a0Nicola<\/a>, that went into dish last night, although\u00a0we had already enjoyed it in other dishes several times before. I\u00a0 picked out medium sizes while at the Greenmarket stall yesterday. While researching it today and looking for a link to use, I learned this potato had its origins in the L\u00fcneburger Heide [Eng. Luneberg Heath]<\/a> in Lower Saxony.<\/p>\n

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The original recipe<\/a>, from Mark Bittman, appeared in the New York Times almost 20 years ago.<\/p>\n

These images show the dish as it looked just before it went into the oven with the fish, and as\u00a0it looked coming out 10 or 12 minutes later:<\/p>\n

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